Bánh Mi have long been popular in Vietnam. Lately they’re taking
America by storm: “Are Bánh Mi poised to become New York’s #1 sandwich?”
asked New York Magazine recently. After winning challenges in every
city for the entire contest, L.A.’s Bánh Mi truck, Nom Nom, was narrowly
defeated as winner of the Food Network’s Great Food Truck Race.
Bánh
Mi might not have hit Springfield yet, but they’re easily made at
home. They are such a family favorite that they’ve become our standard
take-on-roadtrips fare. I always use lemongrass sausage, the recipe for
which can be found online at IT’s website. It’s so delicious that it’s
hard to keep from snitching pieces of it as I slice it. The sausage
has many other uses: in stir-fries, to make summer rolls, or made into
meatballs. I often also add cooked shrimp in the sandwiches, or slices
of leftover grilled or roast pork or chicken.
- Vietnamese dipping sauce (see below)
- c. EACH carrot and daikon, cut into thin matchsticks
- Fresh crusty sub rolls or six-inch lengths of baguette*
- Mayonnaise
- Soft lettuces or baby greens
- Fresh Asian (preferred) or Italian basil, cilantro, and mint leaves
Possible fillings (alone or in combination):
- Vietnamese sausage, cut into strips (see below)
- Cooked shrimp
- Grilled or roasted sliced chicken or pork
- Fried tofu strips
- Sautéed portabello mushroom slices
- Thinly sliced ham
- Headcheese and/or liver pté, such as braunschweiger
In a resealable plastic bag or a bowl, toss the carrot and daikon
matchsticks with the dipping sauce. Marinate for at least one hour and
up to several days before (refrigerate if not using within a few
hours). This makes enough pickled carrot and daikon for 4-6 sandwiches;
leftovers can be kept for about two weeks.
Drain the vegetables (save the liquid for use as a dipping sauce).
Cut
the rolls lengthwise without completely cutting through one edge.
Spread both cut sides lightly with mayonnaise and line with lettuces.
Add the filling ingredients to your liking. They can be eaten
immediately, or wrapped tightly and kept, refrigerated, for a few hours.
*Vietnamese
bakers use a combination of wheat and rice flour to make Bánh Mi buns
which results in an exceptionally light crumb and crisp crust. For best
results, choose a similar roll or baguette rather than something
heavier, such as sourdough or whole wheat.
This article appears in Jan 27 – Feb 2, 2011.
